RISI E BISI (rice and peas).
This traditional Venetian dish is tastiest in springtime when peas are fresh and plentiful.
It’s not a really risotto but a thick soup.
Crispy bacon slices add a fabulous crunch to risi e bisi.
INGREDIENTS SERVINGS 4
- 1 + ¾ cups isiBisi italian Carnaroli rice ( 320g)
- 1 medium onion, chopped
- 12oz shelled green peas (350g)
- 3 oz bacon sticks (85g)
- 6 cups vegetable broth, hot. (1350ml)
- 2 tbsp unsalted butter (30g)
- 3 tbsp. extra virgin olive oil (30ml)
- Fresh grated parmigiano Reggiano
First of all, heat the vegetable broth.
In a high skillet heat 2 tbsp of olive oil over medium high heat, add the chopped onion, cook slowly for 5 minutes until onion is translucent.
Add the green peas to the skillet with a ladle of hot vegetable broth and cook for about 15 minutes, until tender.
Add the 5 cups of vegetable broth bring to a boil, then add the isiBisi Italian Carnaroli rice, turn down to medium low, stirring to make sure it doesn’t stick. If becomes too think, add a more broth or a splash od hot water.
In the meantime, heat 1 tbsp olive oil in skillet over medium heat, cook the bacon sticks for about 5 minutes, getting a nice brown crust on it. Remove from the stove, drain the excess fat if desired. Set it aside.
Once the rice is cooked, taste it and add more salt if required, and the soup is very think, flavor with the fresh grated parmigiano Reggiano and the butter.
Spoon soon into soup bowls. Garnish with crispy pancetta sticks and black pepper if like.